Asparagus-Leek Soup Recipe

Name: Asparagus-Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb asparagus, trimmed and cut into 1 1/2 inch pieces; 4 tablespoons unsalted butter; 1 1/2 cups corn, fresh or frozen; 1/3 cup finely chopped red bell pepper; 3 cups sliced mushrooms (about 8 ounces); 3 leeks, white parts only,halved lengthwise,rinsed,and cut into 1/8 inch slices; 1/2 teaspoon curry powder; 2 cups vegetable stock; 2 cups milk; 4 teaspoons cornstarch; 3 tablespoons cold water; salt; white pepper

Servings: persons

1 lb asparagus, trimmed and cut into 1 1/2 inch pieces
4 tablespoons unsalted butter
1 1/2 cups corn, fresh or frozen
1/3 cup finely chopped red bell pepper
3 cups sliced mushrooms (about 8 ounces)
3 leeks, white parts only,halved lengthwise,rinsed,and cut into 1/8 inch slices
1/2 teaspoon curry powder
2 cups vegetable stock
2 cups milk
4 teaspoons cornstarch
3 tablespoons cold water
salt
white pepper

1
Steam the asparagus in a covered steamer over boiling water until crisp-tender (Or, put the asparagus in a microwave-proof dish and add about 1/4 cup water- Cover tightly and microwave on high for about 4 minutes- Drain well; set aside).
2
Melt 1 tablespoon of the butter in a small skillet over medium heat.
3
Add the corn and bell pepper; cook, stirring occasionally, until tender, about 5 minutes.
4
Add salt to taste; Set aside.
5
Melt the remaining 3 tablespoons butter in a Dutch oven over medium heat.
6
Add the mushrooms and leeks; cook, stirring occasionally, until tender but not brown, about 5 minutes.
7
Add the curry powder; stir for about 30 seconds.
8
Add the vegetable stock, milk, and asparagus.
9
Increase the heat to medium-high and stir occasionally as the liquid comes to a simmer, then reduce the heat to medium.
10
Stir together the cornstarch and cold water in a small bowl until smooth; stir into the soup.
11
Cook, stirring constantly, until the soup is smooth and slightly thickened, about 2 minutes.
12
Remove from the heat; Season to taste.
13
Top each serving with about 2 tablespoons of the corn-bell pepper mixture.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb asparagus, trimmed and cut into 1 1/2 inch pieces, 4 tablespoons unsalted butter, 1 1/2 cups corn, fresh or frozen, 1/3 cup finely chopped red bell pepper, and more.

Yes, Asparagus-Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus-Leek Soup

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